What meat for a crowd?

Jeff J

Got a small dinner party tomorrow night. Need to feed 6. I want to do a beef dish, Thinking London Broil... Already had my ribs, Q, beef tenderloin, want to do something different. Is that a good choice? Any good receipes? I've been to Tims and GFW's sites, any other suggestions?

Car Wash Mike

Jeff J,
I like kabobs for a party that size. To make it real easy, I marinate tri-tip and pork loin cubes in teriyaki sauce, mushrooms in italian dressing, and finish of with onion and bell peppers. Serve with small potatoes on the side.
Doesn't take a lot of work for the visual effect. [p]CWM

Still Smokin'

Jeff J,
Do a small brisket flat, about 4 lbs. Cover with your favorite rub and let sit overnight. Start at 8:00am at 220* indirect fat up. Cook to 195* or so internal, should pull apart easy. I think there are other great recipes on the forum for briskets. [p]Use hickory and apple wood. Watch oversmoking. Mine last week did not have a smoke ring. It was all pink, oops. I do like heavy smoke, but that was a lot. 2 or 3 chunks tops. When outside looks cooked all you want, wrap brisket in foil with grease release holes, rotate once until reaching proper temp.

Chuck

Jeff J,[p]The London Broil is a good idea but I like flank steaks better. I think they have more flavor, they are a regular meal in the Watson home. For 6 people you may want to do two. There will probably be some leftovers that will make sone great fajitas.[p]Good luck.[p]Chuck <><